This was an experiment that worked! I wasn’t sure if the Quinoa would get creamy enough to make risotto, but it did and mixed with roasted butternut squash = fall in a bowl 🙂
Quinoa Butternut Squash Risotto
1-2 cups water
1 med size butternut squash (cut in half) (or 2 pkgs already cut up from Trader Joes)
2 Tbsp butter
1/2 med onion minced
1 clove garlic minced
2 cups quinoa (or aborrio rice, brown rice or barley)
4-6 cups broth (vegetable broth or you can use water + add herbs, or chicken or beef broth. I use 1/2 chicken broth + 1/2 beef for best flavor)
2-3 sage leaves
2 tsp salt (may need more to your taste)
2 tsp pepper (more to your taste)
2 Tbsp balsamic vinegar
1/4 cup shredded parmesan cheese (you can leave this out if making the dish vegan)
Preheat oven to 400 degrees. Pour water in baking dish (like a lasagna dish), enough to cover bottom. Place squash halves face down in water and prick the backs with a fork. Place in oven and roast for about 45 minutes.
Heat broth/water in a saucepan or glass bowl in microwave. In a saucepan melt butter then add onion and garlic. Cook for about 3 minutes or until onions begin to become translucent. Add quinoa and stir to coat with butter, onions. Cook for about 5 minutes, stirring occasionally. Add about a cup of hot broth and stir until incorporated. Repeat until you taste the quinoa and its creamy, probably about 30 – 45 min. Then remove from heat and add sage, salt, pepper, balsamic vinegar and parmesan cheese (add more or less of any of these to your taste).
Take finished squash out of the oven and allow to cool enough for you scrape out the flesh and mix it into the quinoa mixture. Add more seasoning to taste. Then serve!
[You can also make this an easy way. I make it in the rice cooker with a little less liquid and its not as smooth and creamy, but still yummy and takes less time and effort]
Just got the computer back, so photos finally next time!